This dish is served in a bowl and features savoury chicken and tender potatoes with a rich sauce on top.
– 1 ½ pounds Yukon gold potatoes or other potatoes, quartered – 1 tablespoon canola oil – 12 ounces skinless boneless chicken thigh – 2 teaspoons bottled minced roasted garlic – ¼ cup light sour cream – ¼ cup fat free milk
– 2 teaspoons snipped fresh thyme or Italian (flat-leaf) parsley – ¼ teaspoon salt – ⅛ teaspoon ground black pepper – 1 (.87 ounce) package 30 percent less sodium brown gravy mix, such as McCormick – 1 Sprigs fresh thyme or Italian parsley
Add a little boiling water to a big saucepan and cook potatoes, covered, for 20 to 25 minutes, or until they are soft.
Heat the oil in a big skillet over medium-high heat in the meantime. Turn the heat down to medium and add the chicken thighs. Cook, rotating once halfway through, for 14 to 18 minutes, or until no longer pink. Roughly chop the chicken. Cover and stay warm.
Drain cooked potatoes and put them back in the saucepan. Add potatoes and garlic. Use an electric mixer set on low speed or a potato masher to mash. Add the salt, pepper, milk, sour cream, and two teaspoons of thyme. Until light and fluffy, mash. Wrap with foil to keep warm.
Prepare the gravy mix as directed on the packet. To serve, arrange the chicken and potatoes in bowls and pour gravy over them. If preferred, add a sprig of thyme to each serving.